Asian Tofu Salad

Ingredients

• Canola oil

  1 tbsp or 14g

• Rice wine vinegar

  2 tbsp or 30g

• Honey

  1 tbsp or 21g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Ginger root

  Raw

  1 tbsp or 6g

• Salt

  Table

  1 tsp or 6g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  14 oz or 397g

• Lettuce

  Romaine or cos, raw

  3 cup shredded or 141g

• Carrots

  Raw

  2 medium or 122g

• Cucumber

  With peel, raw

  1 cucumber or 301g

Directions

1. Whisk together canola oil, vinegar, honey, soy sauce, sesame oil, minced ginger, and salt in a bowl.
2. Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.
3. Remove the tofu from the heat, add 1 tablespoon of the dressing to the pan, and stir to coat.
4. Toss the greens, chopped carrots, and chopped cucumber with the remaining dressing.
5. Serve immediately, topped with the warm tofu.